1cupcooked Italian sausagepork or chicken, hot or mild - 4.7 ounces
2ouncesmini pepperonior full-size cut into quarters
1cuppizza sauce
1teaspoonItalian seasoning
crushed red pepper flakes
Instructions
Preheat oven to 375°F. Spray an ovenproof baking dish or 8-inch cast iron pan with olive oil. A 9-inch pie plate works too.
Evenly spread the cream cheese over the bottom of your pan. Sprinkle half a cup of mozzarella, half a cup of parmesan, and a quarter cup of provolone over the cream cheese. Then add the cooked sausage.
Spread the pizza sauce over the sausage. Top with the remaining cheeses. Arrange the pepperoni slices on top of the cheese and sprinkle with Italian seasoning.
Place baking dish on a parchment lined baking sheet (to catch any spills) and place in the preheated oven. Bake for 20 to 25 minutes until cheese is melted and bubbling.
As you can image this dip is scorching hot when it first comes out of the oven. Allow to cool for a few minutes before serving.
Serve with crushed red pepper flakes, crusty, sliced bread, bagel chips, breadsticks, or eat with a fork (keto/gluten-free).
Notes
Make sure your cream cheese is VERY soft or it will be difficult to spread
I prefer crispy pepperoni so I always place it on top. You can also divide the pepperoni and place half before the sausage layer and the rest on top.
Substitute half a teaspoon of oregano and bail for Italian seasoning if needed.
This dip can be prepared, but not baked, up to 48 hours in advance. Bake in preheated oven when ready to serve.
Leftover dip can be stored in an airtight container, in the refrigerator for up to 3 days. Reheat in the microwave before serving.
Additional toppings:
Sautéed mushrooms – raw mushrooms release too much water, it is better to cook them first.